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PLEASE, SOMEONE HELP ME WITH PULLED PORK!!!!

Hi all. Got a problem here. I bought a 8.40 lb. pork shoulder, bone in, intending to make pulled pork. I made up a rub, slathered it all over the pork at room temp., put it in a foil baking pan and put it in a 225 degree oven and let it cook overnight - 13 hours. I pulled it out this a.m. and was surprised to find that the oven was barely warm. The bottom of the roast was hot but I could tell that the oven had been off for awhile. There are meat juices in the bottom of the pan, but not that much.

I cut into the end of the pork and it's cooked alright, but certainly NOT falling off the bone and pulling it is out of the question. The bone in fact is tightly attached to the inside of the roast.

Can I take the now cooked pork, put it back in the pan, add chicken broth or something, put foil over the top and cook it some more???? I have people coming to dinner this evening, expecting pulled pork. What can I do to make this fly (other than sailing it through the window)?

Thanx.

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  1. If you had a power outage, the main issue is was the roast sitting in the "danger zone" (less than 140 degrees) for very long. Potential for bacteria. Other than that, yes, you can continue the process. It will likely get up to the temp in stalled at overnight rather quickly, then take it's time finishing just like any other pork shoulder. Might be a bit drier than normal.

    1 Reply
    1. re: sbp

      Thanx for your reply. I don't think there was a power outage (although we have them regularly in our little town in Iowa) because had there been one, the digital clock on the stove would have been blinking, and it wasn't. More to the pork, to be sure of whether it was cooked through or not, I cut the roast in half. It squirted juice all over the floor (made the dog happy!!) and I cut a piece out of it and ate it. Fabulous flavor, tender, juicy, etc., but not pullable. I'm now wondering if maybe I could make Cuban sandwiches instead. Hey - I'm nothing if not adaptable!! Also, I'm giving thought to putting it on my Weber and smoking it for an hour on slow, indirect heat with hickory chips. What do you think??

    2. I'd make sure the oven isn't broken, first - there has to be a reason it wasn't hot and that reason might cancel your party! If it doesn't work, you can't continue cooking your pork!

      I would also be worried about bacteria growth, as sbp mentioned.

      5 Replies
      1. re: sandylc

        Good point, sandylc. I just turned the oven on at 350 and it's working fine. As I said, the roast cooked at 225 for 13 hours, but the timer only goes to 11:59, so maybe, as a safety feature, it turns itself off at 12 hours. Don't know. If so, the roast was in there for an hour at declining temp until I got up and took it out. Having eaten a piece out of the middle, I'm waiting for repercussions. I feel okay so far . . .

        1. re: caiatransplant

          Some ovens do turn off after 12 hours as a safety feature. Since you said there wasn't a power outage, I'll bet that is what happened.

          1. re: nofunlatte

            I also discovered this to-me-annoying feature when making pulled pork. And fwiw 4 months later, if the oven has such a failsafe, there's probably a way to turn the feature on and off, though likely in a way that's not at all obvious without the manual. On mine, you have to hold down two random buttons on the keypad for several seconds.

            1. re: nofunlatte

              That's why I use either a crock pot or sous vide for pulled pork. Sousvide makes it best ...pull able but not overlooked.

        2. No idea at all, shot in the dark- wonder if your oven has a built in kill switch after x hours of usage.

          1. I would check the oven temp with an independent oven thermometer. I would check it at different settings. Let it come to temp for a good 30 minutes and some ovens require longer. Check it again after it has been on for awhile. I had an oven that would preheat but then when food was put in it, it would loose temperature. It was a brand new oven. The first clue was that baked potatoes didn't bake. It might be something as simple as needing calibration, but you need to know if it is coming to the right temp and maintaining that temperature. Many ovens do shut off after 12 hours. I would be worried about the temperature not being hot enough to kill bacteria as well.

            1. Did you look at your oven thermometer to verify that the temperature was, IN FACT, 225 degrees F when you woke up and opened the oven door?

              If not, throw it out.

              When in doubt, throw it out.

              This is nowhere close to being worth the risk. Throw it out.